Ginger Pumpkin Muffins
Warm up your kitchen with the cozy flavors of Ginger Pumpkin Muffins, a delightful blend of fall-inspired spices and soft, moist texture. Infused with fresh grated ginger, earthy pumpkin puree, and warming notes of cinnamon and nutmeg, these muffins are the perfect balance of sweet and spice. Ideal for a quick breakfast, snack, or seasonal treat, they come together in just 15 minutes of prep time and bake to perfection in under 20 minutes. With a tender crumb and aromatic spices, these muffins are a crowd-pleasing addition to any autumn gathering. Serve them warm, enjoy them at room temperature, or freeze for a make-ahead option—either way, they’re destined to become a fall favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 tablespoon Fresh ginger, grated
- 1 cup Pumpkin puree (canned or fresh)
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
In a separate medium bowl, whisk the brown sugar, granulated sugar, and vegetable oil until the mixture is smooth and well blended.
Add the eggs one at a time to the sugar mixture, whisking well after each addition. Stir in the pumpkin puree, grated fresh ginger, vanilla extract, and milk until fully combined.
Gradually add the wet ingredients to the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix; it’s fine if some small lumps remain.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 208.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
